Summertime is also picnic time, and every good picnic needs a sweet treat to complete the meal. Cookies are an obvious, easy, and generally crowd-pleasing choice, however, who the heck wants to fire up the oven when daily temperatures are hitting near 90 degrees?
You're already in shorts and a tank top, sweating, and you want to subject yourself to the oven pumping out 350 degrees more heat into the air of your kitchen?
No. Thank. You.
I recommend these:
Raw Cocoa Cookies
1 cup walnuts
1 1/3 cup dates (pitted)
1 sample-sized package of Justin's chocolate almond butter (about 2 T)
1 T raw honey
3 T cocoa powder
1 t vanilla extract
1/8 t sea salt
1. In a food processor, combine all ingredients until contents looks like potting soil (lovely image, I know.)
2. Dump contents into a gallon ziplock bag and seal. Form 'dough' inside bag into a ball.
3. Grease up a rolling pin with a bit of canola oil. Set up a rolling station using a big piece of parchment paper.
4. Remove dough ball from ziplock bag and place on parchment paper. Roll dough with greased pin until dough is about 1/2 inch.
5. Use a cookie cutter or the mouth of a glass to cut dough into cookies.
6. Roll dough back up and roll out until all cookies have been cut (if you have extra dough, but not enough for a full cookie, roll dough into a couple balls. If you want, you could also do this for the whole recipe.)
6. Put cookies in container, separating layers using cut pieces of the parchment paper you rolled the dough on.
7. Let cookies chill for at least an hour to firm up before enjoying.
Makes about a dozen 3'' cookies.